{"id":96,"date":"2018-07-24T06:07:26","date_gmt":"2018-07-24T06:07:26","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=96"},"modified":"2019-05-16T11:17:17","modified_gmt":"2019-05-16T11:17:17","slug":"canning-of-meat","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/canning-of-meat\/","title":{"rendered":"Canning of meat"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/F-pCkcjgi40\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Canning Meat, Poultry and \u00a0Game<\/strong>\r\n<ul>\r\n \t<li>Low-acid foods<\/li>\r\n \t<li>Processed in a pressure canner to ensure safety.<\/li>\r\n \t<li>It is important to precisely follow the procedures specified for each type of product.<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Safe and Quality Canned \u00a0Meat<\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Check dial gauges on pressure canners annually.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Use only good quality poultry, red meat, and game for canning.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Chill meat soon after slaughter to 40\u00b0F or lower to keep it from spoiling.<\/span>\r\n<p style=\"text-align: justify;\"><span style=\"text-align: initial; font-size: 1em;\">\u2022 If you are not able to can the meat within a few days of\u00a0<\/span><span style=\"text-align: initial; font-size: 1em;\">slaughter, freeze it. Keep frozen until ready to can it, and then thaw in a refrigerator.<\/span><\/p>\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Keep all work areas sanitary and meat clean.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Trim gristle, bruised spots, and fat off meat before canning.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Vent the pressure canner for 10 minutes before starting the canning process.<\/span>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Procedures for Canning Meats<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Chicken or Rabbit<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>Choose freshly killed and dressed animals \u00d8Large chickens are more flavourful than fryers \u00d8Chill dressed chicken 6\u201312 hours before canning.<\/li>\r\n \t<li>Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart and then rinse. Remove excess fat.<\/li>\r\n \t<li>Cut the chicken or rabbit into suitable sizes for canning \u00d8Can with or without bones<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Hot pack :\u00a0 <\/strong>Boil, steam, or bake meat until about two-third\r\n\r\n&nbsp;\r\n\r\n\u2022 Add 1 teaspoon salt per quart if desired for taste. Fill jars with pieces and hot broth, leaving 1\u00bc inch headspace.\r\n\r\n&nbsp;\r\n\r\n<strong>Raw pack : <\/strong>Add 1 teaspoon salt per quart if desired for taste.\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>\u00a0Ground or Chopped Meat<\/strong>\r\n<ul>\r\n \t<li>Choose fresh chilled meat. With venison<\/li>\r\n \t<li>Add 1 part high quality pork fat to 3 or 4 parts venison before grinding.<\/li>\r\n \t<li>Use freshly made sausage seasoned with salt and cayenne pepper (sage may cause a bitter off-flavour).<\/li>\r\n \t<li>Shape chopped meat into patties or balls or cut cased sausage into 3\u20134-inch links.<\/li>\r\n \t<li>Cook until lightly browned. Ground meat may be saut\u00e9ed without shaping.<\/li>\r\n \t<li>Remove excess fat. Fill jars with pieces.<\/li>\r\n \t<li>Add boiling meat broth, tomato juice, or water, leaving 1 inch headspace<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Meat Stock (Broth)<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Beef<\/strong><span style=\"text-align: initial; font-size: 1em;\">: Saw or crack fresh trimmed beef bones to release their flavour.<\/span>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Rinse bones and place in a large stockpot or kettle, cover bones with water, cover pot, and simmer 3\u20134 hours.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Fill jars, leaving 1 inch headspace.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Wipe jar rims with a dampened, clean paper towel.<\/span>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Chicken or turkey<\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Place large carcass bones in a large stockpot<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Cover bones with water, cover pot, and simmer 30\u201345 minutes or until meat can be easily stripped from bones.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Remove bones and pieces, cool broth, strip meat from bones, remove and discard excess fat, and return meat to broth<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Reheat to boiling and fill jars, leaving 1 inch headspace.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Wipe jar rims with a dampened clean paper towel.<\/span>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Safety Checklist for canning<\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Over-packed jars do not heat as evenly as correctly packed jars.<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Boiling water canners or steamers do not produce temperatures high enough to kill botulism<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Never can in an oven (electric, gas, wood-burning, or microwave).<\/span>\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">\u2022 Be sure the pressure canner dial gauge is accurate.<\/span>\r\n\r\n<span style=\"text-align: justify; font-size: 1em;\">\u2022 Each time you use a pressure canner, check to see that the petcock and safety valve are not blocked.<\/span>\r\n\r\n<span style=\"text-align: justify; font-size: 1em;\">\u2022 Always exhaust (remove) air from a pressure canner for 10 minutes before letting pressure build.<\/span>\r\n\r\n<span style=\"text-align: justify; font-size: 1em;\">\u00a0\u2022 Increase pressure at altitudes above 1,000 feet for weighted gauge canners or 2,000 feet for dial-gauge canners to reach the (240\u00b0F) for pressure canning.<\/span>\r\n\r\n<span style=\"text-align: justify; font-size: 1em;\">\u2022 Never can meat products for which processing times are not done.<\/span>\r\n\r\n<span style=\"text-align: justify; font-size: 1em;\">\u2022 For an extra guarantee of safety, boil home-canned meats before eating them. At altitudes below 1,000 feet, boil for 10 minutes; add an additional minute of boiling time for each additional 1,000 feet of elevation.<\/span>\r\n\r\n&nbsp;\r\n\r\n<strong>Process Times for a Dial-Gauge Pressure Canner<\/strong>\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-full wp-image-99 alignnone\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14.png\" alt=\"\" width=\"898\" height=\"450\" \/>\r\n\r\n\r\n\r\n<strong>Suggested Readings<\/strong>\r\n<ul>\r\n \t<li>Complete Guide to Home Canning, USDA Agricultural Information Bulletin 539, December 2009, and Home Canning Meat, FN188, North Dakota State University, 2009.<\/li>\r\n \t<li>Originally compiled in 1999 by Val Hillers, Washington State University Extension Food Specialist. Updated in 2010 by Lizann Powers-Hammond, WSU Extension Area Educator; and Karen Killinger, WSU Extension Food Safety Specialist.<\/li>\r\n \t<li>Reviewed in 2010 by Sandra McCurdy, University of Idaho Food Safety Specialist; and Carolyn Raab, Oregon State University Extension Food and Nutrition Specialist.<\/li>\r\n<\/ul>\r\n&nbsp;","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/F-pCkcjgi40\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Canning Meat, Poultry and \u00a0Game<\/strong><\/p>\n<ul>\n<li>Low-acid foods<\/li>\n<li>Processed in a pressure canner to ensure safety.<\/li>\n<li>It is important to precisely follow the procedures specified for each type of product.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Safe and Quality Canned \u00a0Meat<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Check dial gauges on pressure canners annually.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Use only good quality poultry, red meat, and game for canning.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Chill meat soon after slaughter to 40\u00b0F or lower to keep it from spoiling.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"text-align: initial; font-size: 1em;\">\u2022 If you are not able to can the meat within a few days of\u00a0<\/span><span style=\"text-align: initial; font-size: 1em;\">slaughter, freeze it. Keep frozen until ready to can it, and then thaw in a refrigerator.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Keep all work areas sanitary and meat clean.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Trim gristle, bruised spots, and fat off meat before canning.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Vent the pressure canner for 10 minutes before starting the canning process.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Procedures for Canning Meats<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Chicken or Rabbit<\/strong><\/p>\n<div>\n<ul>\n<li>Choose freshly killed and dressed animals \u00d8Large chickens are more flavourful than fryers \u00d8Chill dressed chicken 6\u201312 hours before canning.<\/li>\n<li>Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart and then rinse. Remove excess fat.<\/li>\n<li>Cut the chicken or rabbit into suitable sizes for canning \u00d8Can with or without bones<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Hot pack :\u00a0 <\/strong>Boil, steam, or bake meat until about two-third<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022 Add 1 teaspoon salt per quart if desired for taste. Fill jars with pieces and hot broth, leaving 1\u00bc inch headspace.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Raw pack : <\/strong>Add 1 teaspoon salt per quart if desired for taste.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0Ground or Chopped Meat<\/strong><\/p>\n<ul>\n<li>Choose fresh chilled meat. With venison<\/li>\n<li>Add 1 part high quality pork fat to 3 or 4 parts venison before grinding.<\/li>\n<li>Use freshly made sausage seasoned with salt and cayenne pepper (sage may cause a bitter off-flavour).<\/li>\n<li>Shape chopped meat into patties or balls or cut cased sausage into 3\u20134-inch links.<\/li>\n<li>Cook until lightly browned. Ground meat may be saut\u00e9ed without shaping.<\/li>\n<li>Remove excess fat. Fill jars with pieces.<\/li>\n<li>Add boiling meat broth, tomato juice, or water, leaving 1 inch headspace<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Meat Stock (Broth)<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Beef<\/strong><span style=\"text-align: initial; font-size: 1em;\">: Saw or crack fresh trimmed beef bones to release their flavour.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Rinse bones and place in a large stockpot or kettle, cover bones with water, cover pot, and simmer 3\u20134 hours.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Fill jars, leaving 1 inch headspace.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Wipe jar rims with a dampened, clean paper towel.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Chicken or turkey<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Place large carcass bones in a large stockpot<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Cover bones with water, cover pot, and simmer 30\u201345 minutes or until meat can be easily stripped from bones.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Remove bones and pieces, cool broth, strip meat from bones, remove and discard excess fat, and return meat to broth<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Reheat to boiling and fill jars, leaving 1 inch headspace.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Wipe jar rims with a dampened clean paper towel.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Safety Checklist for canning<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Over-packed jars do not heat as evenly as correctly packed jars.<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Boiling water canners or steamers do not produce temperatures high enough to kill botulism<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Never can in an oven (electric, gas, wood-burning, or microwave).<\/span><\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">\u2022 Be sure the pressure canner dial gauge is accurate.<\/span><\/p>\n<p><span style=\"text-align: justify; font-size: 1em;\">\u2022 Each time you use a pressure canner, check to see that the petcock and safety valve are not blocked.<\/span><\/p>\n<p><span style=\"text-align: justify; font-size: 1em;\">\u2022 Always exhaust (remove) air from a pressure canner for 10 minutes before letting pressure build.<\/span><\/p>\n<p><span style=\"text-align: justify; font-size: 1em;\">\u00a0\u2022 Increase pressure at altitudes above 1,000 feet for weighted gauge canners or 2,000 feet for dial-gauge canners to reach the (240\u00b0F) for pressure canning.<\/span><\/p>\n<p><span style=\"text-align: justify; font-size: 1em;\">\u2022 Never can meat products for which processing times are not done.<\/span><\/p>\n<p><span style=\"text-align: justify; font-size: 1em;\">\u2022 For an extra guarantee of safety, boil home-canned meats before eating them. At altitudes below 1,000 feet, boil for 10 minutes; add an additional minute of boiling time for each additional 1,000 feet of elevation.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Process Times for a Dial-Gauge Pressure Canner<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-99 alignnone\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14.png\" alt=\"\" width=\"898\" height=\"450\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14.png 898w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14-300x150.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14-768x385.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14-65x33.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14-225x113.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-14-350x175.png 350w\" sizes=\"auto, (max-width: 898px) 100vw, 898px\" \/><\/p>\n<p><strong>Suggested Readings<\/strong><\/p>\n<ul>\n<li>Complete Guide to Home Canning, USDA Agricultural Information Bulletin 539, December 2009, and Home Canning Meat, FN188, North Dakota State University, 2009.<\/li>\n<li>Originally compiled in 1999 by Val Hillers, Washington State University Extension Food Specialist. Updated in 2010 by Lizann Powers-Hammond, WSU Extension Area Educator; and Karen Killinger, WSU Extension Food Safety Specialist.<\/li>\n<li>Reviewed in 2010 by Sandra McCurdy, University of Idaho Food Safety Specialist; and Carolyn Raab, Oregon State University Extension Food and Nutrition Specialist.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"author":2,"menu_order":13,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["miss-aarti-a"],"pb_section_license":""},"chapter-type":[],"contributor":[61],"license":[],"class_list":["post-96","chapter","type-chapter","status-publish","hentry","contributor-miss-aarti-a"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":9,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/96\/revisions"}],"predecessor-version":[{"id":289,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/96\/revisions\/289"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/96\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=96"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=96"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}